Wild Garlic Pesto-Stuffed Chicken with Ricotta Baked New Potatoes

Wild garlic is in abundance right now, in meadows and alongside river banks right across Britain. I picked mine near my mother-in-law’s in the North East and didn’t waste any time turning it into pesto to store in jars. It’s very fragrant and mild and works brilliantly as an accompaniment to lamb and chicken.

We had this meal in mid-week, though it would have been better a for a dinner party. There were so many amazing flavours and it looked very impressive.

1. In a food processor, whiz all the pesto ingredients together until you have a rough paste.

2. Bake the potatoes. Wrap them in foil and put in the oven, preheated to 200C/Gas 6. Cook for around 45 mins until tender, Remove and turn the heat down to 180C/Gas 4.

3. Use a sharp knife to slice halfway through each chicken breast to make a pocket. Use a spoon to insert a big dollop of pesto into the pocket of each breast.

4. Add the oil to a large frying pan and heat to medium heat. Cook the chicken skin-side down until the skin is crisp. Transfer to a roasting tin and put in the oven at 180C/Gas 4. Cook for 25-30 mins until the chicken juices run clear when you insert a sharp knife into the thickest part.

5. Mix the ricotta, lemon zest, salt and pepper together in a bowl. Use a sharp knife to slice halfway through the baked new potatoes and add a dollop of ricotta to each one.

6. Serve the chicken breasts with the baked potatoes and steamed Tenderstem broccoli.